Jump to content


Photo
- - - - -

Starter question...


  • Please log in to reply
15 replies to this topic

#1 Big Nake

Big Nake

    Comptroller of Forum Content

  • Patron
  • PipPipPipPipPipPip
  • 53518 posts

Posted 15 November 2014 - 08:27 AM

Peeps: I have always used DME to make starters and I find myself out of it. I am making a 5% APA this afternoon and thought I could save some of the runnings to use as starter wort to get some 2124 up & running. I have never done this. What's the best approach? Take it from the 1st runnings, 2nd runnings, when everything is mixed together in the BK before I boil, etc? I was just at the LHBS this week but I always forget about the DME. Cheers.

#2 BlKtRe

BlKtRe

    Comptroller of le Shartes

  • Members
  • PipPipPipPipPip
  • 16489 posts
  • LocationThe Land of Oz

Posted 15 November 2014 - 08:44 AM

I take it from the mid to later running's when the OG is where you want it. A refracto makes this easy. Or a little math and you could take some early running's and dilute which will also chill your starter to the proper pitching temp. Both ways work. 



#3 Big Nake

Big Nake

    Comptroller of Forum Content

  • Patron
  • PipPipPipPipPipPip
  • 53518 posts

Posted 15 November 2014 - 11:00 AM

Thanks B. I forget where I got the "650ml of water with ½ cup of DME" thing... probably chiseled on some ancient brewing tablet that was discovered in Mesopotamia. Is there an ideal OG for a starter? 1.040 ~ 1.050? Seems like I should just be able to take 650ml of the wort from my BK when all of the runnings are in there and it should be okay. Thoughts?

#4 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 15 November 2014 - 11:09 AM

Thanks B. I forget where I got the "650ml of water with ½ cup of DME" thing... probably chiseled on some ancient brewing tablet that was discovered in Mesopotamia. Is there an ideal OG for a starter? 1.040 ~ 1.050? Seems like I should just be able to take 650ml of the wort from my BK when all of the runnings are in there and it should be okay. Thoughts?

 

1.037 is the commonly quoted gravity.



#5 BlKtRe

BlKtRe

    Comptroller of le Shartes

  • Members
  • PipPipPipPipPip
  • 16489 posts
  • LocationThe Land of Oz

Posted 15 November 2014 - 01:34 PM

Yea, I'm happy between 1.035-40.

#6 Big Nake

Big Nake

    Comptroller of Forum Content

  • Patron
  • PipPipPipPipPipPip
  • 53518 posts

Posted 15 November 2014 - 01:35 PM

Okay, I'll take SOME from the first runnings and then MORE from the sparge runnings... that should thin it out a little bit. Thanks gang.

#7 Clintama

Clintama

    No Life

  • Banned
  • PipPipPipPipPip
  • 30244 posts
  • LocationRight Here

Posted 15 November 2014 - 02:56 PM

I do a brew in a bag when I need a quick starter. I haven't bought dme in years. That said, making a little larger beer is easier.

#8 denny

denny

    Living Legend

  • Members
  • PipPipPipPip
  • 9090 posts
  • LocationEugene OR

Posted 15 November 2014 - 03:11 PM

Okay, I'll take SOME from the first runnings and then MORE from the sparge runnings... that should thin it out a little bit. Thanks gang.

 

 

FWIW, 1.020 is ideal.  I still target 1.030-35, though.



#9 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 15 November 2014 - 03:22 PM

FWIW, 1.020 is ideal.  I still target 1.030-35, though.

 

interesting.  why do the yeast starter calcs default to 1.037?



#10 neddles

neddles

    No Life

  • Patron
  • PipPipPipPipPip
  • 16519 posts

Posted 15 November 2014 - 05:17 PM

FWIW, 1.020 is ideal. I still target 1.030-35, though.

So what does that mean exactly? IIRC 1.037 is what was recommended in the Yeast book. Why would you overfeed the kids if 1.020 is ideal?

#11 Brauer

Brauer

    Frequent Member

  • Members
  • PipPipPipPip
  • 1857 posts
  • Location1 mile north of Boston

Posted 16 November 2014 - 08:12 AM

~9 Plato is a compromise, sacrificing optimal yeast health to allow a smaller starter volume. Even at that, you still need close to a liter/vial to avoid halting growth prematurely. Unless your yeast is half dead, but then you finish with fewer cells.

#12 johnpreuss

johnpreuss

    Frequent Member

  • Members
  • PipPipPipPip
  • 1460 posts
  • LocationWay Up North Minnesota

Posted 16 November 2014 - 08:19 AM

I'm confused.... I have a gallon of 1.020 wort in the fridge that were last runnings of my last brew. Is it strong enough to use for a starter or will it retard my yeast?

#13 Clintama

Clintama

    No Life

  • Banned
  • PipPipPipPipPip
  • 30244 posts
  • LocationRight Here

Posted 16 November 2014 - 08:28 AM

I shoot for 1.035 to 1.040 if it goes a little higher or lower, I don't lose any sleep over it. 



#14 Brauer

Brauer

    Frequent Member

  • Members
  • PipPipPipPip
  • 1857 posts
  • Location1 mile north of Boston

Posted 16 November 2014 - 09:37 AM

I'm confused.... I have a gallon of 1.020 wort in the fridge that were last runnings of my last brew. Is it strong enough to use for a starter or will it retard my yeast?

The theory is that 2 L of 1.020 should give you a bit more growth than 1 L of 1.040, but more significantly, the yeast should be healthier with 1.020.



#15 BlKtRe

BlKtRe

    Comptroller of le Shartes

  • Members
  • PipPipPipPipPip
  • 16489 posts
  • LocationThe Land of Oz

Posted 16 November 2014 - 09:49 AM

The theory is that 2 L of 1.020 should give you a bit more growth than 1 L of 1.040, but more significantly, the yeast should be healthier with 1.020.

 

The key here is to make smaller steps vs larger ones keeping the gravity within reason. 



#16 denny

denny

    Living Legend

  • Members
  • PipPipPipPip
  • 9090 posts
  • LocationEugene OR

Posted 16 November 2014 - 10:36 AM

So what does that mean exactly? IIRC 1.037 is what was recommended in the Yeast book. Why would you overfeed the kids if 1.020 is ideal?

 

That's what the yeast manufacturers use. They also use continuous feeding, which we obviously don't do.  The idea is to stress the yeast as little as possible and lower gravity will do that.  But they also supply a continuous stream of "food".  Since we don't do that, 1.030-35ish is a good compromise.




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users